Non-Tofu Pumpkin Pie
Healthy oil crust:
3/4 cup white flour
1/4 cup whole wheat flour
2 tablespoons ground flax seed, optional
2 tablespoons wheat germ, optional
1/4 teaspoon salt
1/3 cup oil
2-4 tablespoons nondairy milk (I use soymilk) Pumpkin filling:
1 teaspoon lemon juice
1 cup plain nondairy milk (I use soymilk)
1/4 cup flour
1/4 cup oil
1 (15 ounce) can pumpkin puree
3/4 cup beet sugar
1 3/4 teaspoons pumpkin pie spice
1 teaspoon molasses
1/4 teaspoon salt
1. For crust, mix together white flour, whole wheat flour, flax seed, wheat germ, and salt. Mix in oil until completely blended. Add nondairy mik until mixture holds together; add up to another 2 tablespoons milk.
2. Preheat oven 450 degrees F. Roll out and place in a pie pan; trim off edges and place in the refrigerator until ready to use. For filling, add lemon juice and non-dairy milk to a measuring cup, and allow to curdle. In a bowl, mix flour and oil thoroughly.
3. Combine and mix together milk mixture, flour mixture, pumpkin, sugar, pumpkin pie spice, molasses, and salt. Pour filling into pie shell and bake for 15 minutes. Turn down heat to 350 degrees, and bake 40-50 minutes. Cool and serve.
SO HOW'D IT GO?
Thanks for the recipe, tried it for thanksgiving, and everyone LOVED it.
I used a store-bought crust. It seemed like the pie was not firm enough, but the next day it was just perfect, so make it a day or two in advance.
Great Pie! I loved it.
The crust is a little hard to roll...I ended up sort of "smashing" it into the pie plate. But, that worked great.
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